Pork & Kimchi Udon Noodles

I keep forgetting that the Olympics are just a few weeks away. Now, you may be thinking, “Lauren you don’t need survival skills to watch the Olympics?” True, kind of.

See, when the Olympics roll around every two years, I’m committed to watching every single event. Curling? You betcha. Biathlon? Guns and skiing…what’s not to like. Figure skating? I can’t take my eyes off the drama. I’m completely obsessed.

Anyway, the whole point of this is that I take Olympic spectating very seriously almost likes it’s my job. So in some way I am in survival mode for at least two weeks. Am I crazy? Please tell me you watch the Olympics (and ice dancing doesn’t count)!

Before I take up permanent residence on the couch, let’s talk about today’s recipe. Since the Olympics are in South Korea I figured we need a dish with some flavor and a smidge of heat. Enter, Pork & Kimchi Udon Noodles. I should have a gotten a gold medal for the fastest time consuming these noodles.

Butter, kimchi, gochujang (Korean hot pepper paste) mixed together with ground pork and udon noodles. Simple, delicious, and easy to make. Whip this dish up, invite friends over to watch the Olympics, and dare I say, have a noodle eating contest!

Directions:

In a medium skillet pre-heated to medium-high heat add the pork sausage. Saute the sausage, breaking it up with a wooden spoon for about five minutes or until no long pink.

Remove the sausage for the skillet and set aside. In the same skillet melt 2 tbsp butter. Add the kimchi and gochujang, stir to combine. Saute the kimchi for a few minutes until slightly caramelized. Next, add in the broth and kimchi juice and bring the sauce to a simmer. Cook the liquid for a few minutes until slightly reduced.

While the sauce simmers bring a large stock pot of water to a boil. Add the udon noodles and cook until al dente; about 10 minutes.

Add the pork sausage back into the skillet with the sauce followed by the udon noodles. It’s easier to use a pair of tongs to transfer the noodles to the skillet. Next, add the remaining 3 tbsp of butter to the skillet. Stir to combine adding salt and pepper as desired.

To serve, place some of the noodles into a bowl. Add cooked quail egg on top followed by sliced garnish. Repeat until all bowls have been filled. Enjoy!

I’ve been totally obsessed with noodles lately…and these are NO different! SO can’t wait to slurp these up!

Definitely slurp worthy!

First… this recipe looks great.

Second, I am pretty stoked for the Olympics. And regarding curling, I gained mad respect for them when I actually tried it. As a pretty uncoordinated dude with lower back issues, it was a nightmarish episode for me and hilarious for everybody else. I probably need new friends.

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